BLT Wedge with Roquefort

Ingredients

• 1 cup bacon diced cooked
• 4 ounces bleu cheese crumbled
• 0.5 cup buttermilk 
• 1 head iceberg lettuce 
• 1 cup mayonnaise 
• 0.3 cup parsley italian
• 1 dash pepper sauce hot
• 6 servings salad 
• 6 servings dressing 
• 10 tablespoons cup heavy whipping cream sour
• 1 cup tomatoes fresh diced
• 0.5 teaspoon vinegar white
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• paper towels
• blender

Directions

1. Place dressing ingredients in a food processor or blender and pulse a few times being sure to leave some of the lumps of cheese.
2. Cut lettuce into 6 wedges. Rinse and wrap in paper towels to dry.
3. Top each wedge with dressing.
4. Garnish with bacon, tomato and chopped Italian parsley.